Tomato, Basil and Cheese Baked Pasta

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MAde this for our anniversary dinner. Nice loaf of bread, simple salad and a great bottle of wine rounded it out nicely. This makes A LOT so be prepared. The leftovers were as good if not better than the first time it was served. This would be a great dish to take to a potluck because you can make ahead and it holds up. A keeper.

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The taste of this pasta was amazing.
I used penne instead of shells and I didn't bake it immediately. I prepared it one day ahead and then baked it on serving day covered with foil at 375 degrees F for about 20 minutes then uncovered for another 10 to melt the cheese on top. The taste was like what you'd find at a gourmet restaurant.
Don't leave out the 10-12 fresh basil leaves - they really add that little extra to this dish. I also added mushrooms to the onion saute and made my own pesto rather than use storebought.

i will definitely make this again and again.

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I added some portabella mushrooms and my own meatballs to this. I thought it was really good and will definitely make it again.

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My family and I loved it! I added a bit more tomatoe sauce, but thats all the revisions I made. I will definitely be making it again soon!

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Simple ingredients.Great way to use fresh basil in the summer.Satisfies taste for Italian.





Ginger in Chicago

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I baked instead of broiled since I was baking garlic bread anyway and didn't have to have this on the table in 30. Also added some turkey sausage. My two year old son ate a full serving! Had good flavor. Will probably add mushrooms to the sauce next time.

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This was quick, easy and delicious. Incredible flavors with a hint of creaminess (ricotta and punch (pesto. I used all of the tomato sauce on mine and it was perfecto!

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I wanted a quick dinner to make after a long day of work so I thought I would try this out. WOW! The pesto added a nice garlic burst...we both love garlic so we were happy with that. If you aren't a huge garlic fan, you may want to go easy on the pesto though. When we went to eat it, my hubby went back for THREE servings and ended up eating almost half the pan! It was wonderful!

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instructions were great, down to the chopping details, except for on sequencing to keep the actual pasta warm; after broiling, i had to leave it in the oven on bake to actually heat the pasta again. it tasted pretty good, though. i doubled the ricotta and added some extra Italian seasoning to the sauce to provide more flavor. i could've doubled the garlic and onion, too for better results.

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I added some ground beef to the tomato sauce. Worked out great! Tastes great and there were still tons of left overs. Half it if you are only cooking for 2.